Cooking Index - Cooking Recipes & IdeasPumpkin Spice Cupcakes with Nutmeg Cream Topping (3 PTS) Recipe - Cooking Index

Pumpkin Spice Cupcakes with Nutmeg Cream Topping (3 PTS)

Serves: 24 people

Recipe Ingredients

  Vegetable Oil Spray CUPCAKES
1   Spice cake mix - (18.25 ounce)
1 cup 237mlCanned pumpkin (not pumpkin pie filling)
1 cup 237mlUnsweetened apple juice
  Egg substitute equivalent to 2 large eggs OR 2 large egg Whites of 2 large eggs
1 teaspoon 5mlVanilla, butter and nut flavoring OR vanilla extract NUTMEG CREAM TOPPING
1   Frozen nonfat whipped topping - (8 ounce) thawed
2 teaspoons 10mlGround nutmeg

Recipe Instructions

Makes 24 Servings (cupcakes)

Preheat oven to 350 degrees F. Spray two 12-cup non-stick muffin tins with vegetable oil spray.

In a large mixing bowl, combine cupcake ingredients. Using electric mixer, beat on low speed for 30 seconds, scraping sides with rubber scraper. Increase to medium speed and beat for 2 minutes, scraping sides.

Fill muffin cups with equal amounts of batter. Bake for 20 minutes, or until a toothpick inserted in center of muffins comes out clean. Let cool on cooling racks for 15 minutes; remove cupcakes from muffin tins and let cool completely. Meanwhile, put whipped topping in a medium bowl. Using a rubber scraper, gently fold nutmeg into whipped topping. Cover and refrigerate until ready to use. When cupcakes are completely cool, frost with chilled topping.

Per Serving:

Calories 124

Protein 2 g

Carbohydrates 21 g

Total Fat 3 g (1 g. sat.)

Sodium 191 mg

% calories from fat 22

Fiber 1 g

Cholesterol 6 mg

This recipe uses a mix as its base, so it's great when you're in a hurry. Keep some low-fat cupcakes in the freezer for a quick sweet-tooth fix or after-school snack

Shared by: Diane, Healthy Recipes

WW Pointed by Mary [[email protected]]

Source:
AHA Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.